20 Apr Roasted Red Pepper Sauce
Red Pepper Sauce
- 1 cup slivered almonds you don't want the skin
- 2 whole roasted red peppers no seeds
- 1/2 cup water
- 1 large garlic clove
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/4 tsp cumin
- 1/4 tsp paprika
- Sea salt & pepper to taste I added quite a bit
- Add all ingredients to a high powered blender and blend until smooth and creamy.
- Add to pasta, quinoa, veggies or rice bowls,
The difference between an average lunch or dinner, and an amazing one, sometimes is as simple as having a good sauce. If you are lucky enough to live in San Diego and get the Bitchin’ sauce from the Farmer’s market, then you know exactly what I mean.
But if you don’t live here, or you want to be a little more cost effective, this sauce is pretty close to the real thing. I’m a big fan of making a batch of it and then using it to dip veggies in as a snack, topping pasta dishes (or zucchini noodles!) or mixing it into a bowl of quinoa/rice with some veggies for lunch (you can add it all to a jar to bring to work too!)
It’s almond-based with just some seasonings so it’s vegan, gluten-free, and really healthy, but still rich and creamy. The nutritional yeast may sound weird to those who haven’t used it, but it helps with the savory flavor as well as infusing it with a bunch of B vitamins…I always keep this stuff on hand.
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